Bartontk's Spinach and Artichoke Pizza
"Skillet-broiler method, 4-day cold-fermented dough based off Kenji's recipe, however I used AP flour. Spinach and artichoke, bianco-style, with marjoram and basil. Salted the cornicione with sage sea salt, really helped.
"We had another pizza night more recently, celebrating my wife's 30th birthday. We made 5 pies total, including homemade pancetta and date with fontina; pear and gorgonzola (and fresh mozz) with thyme and oregano; and, last, a Greek pizza with spinach, kalamata olives, and feta. The big winner was pancetta and date — it's like pizza candy, salty, hammy, and complexly sweet. If you've never tried it, we give it a hearty recommendation. Also, I actually used frozen store-bought dough (Sprouts) for these since I didn't have the required time to do cold fermented dough, still came out great using the skillet broiler method!"
Dmcavanagh's Neo-NY Pie
Tscarborough's Roasted Garlic Alfredo Pie
Dhorst's Pepperoni and Cheese Panzerotti
Adam Kuban's 'Brined Mushroom' Pizza
"This is a recent one I made. I call it the Brined Mushroom pizza. For some reason I got the idea that Girl Slice preferred canned mushrooms to fresh, though she dispelled that notion with some grumbling about the provenance of the fungi here.
"Once again, I'm using the Varasano pizza recipe with an overnight room-temperature rise, cooked on my pizza stone directly under the broiler.
"Here, I topped the dough with some fresh mozzarella and then with a heavy ploppage of sauce mixed directly with regular "aged" whole-milk mozzarella. The finished pie was not a success. Girl Slice, apart from objecting to the canned mushrooms, described the texture of the crust as 'like a creepy bagel.' Whatever that means. Actually, I know what it means. It was way too chewy. Like a bagel. I was using Gold Medal 'Better for Bread' flour (bought in an emergency); I'm going to try to switch to a different flour in the future."